Počet záznamů: 1
Textural and flavour characteristics of commercial tomato ketchups
- 1.0332437 - ÚH 2010 RIV CZ eng J - Článek v odborném periodiku
Panovská, Z. - Štern, Petr - Váchová, A. - Lukešová, D. - Pokorný, J.
Textural and flavour characteristics of commercial tomato ketchups.
[Texturní a chuťové charakteristiky komerčních rajčatových kečupů.]
Czech Journal of Food Sciences. Roč. 27, č. 3 (2009), s. 165-170. ISSN 1212-1800. E-ISSN 1805-9317
Grant CEP: GA AV ČR IAA2060404
Výzkumný záměr: CEZ:AV0Z20600510
Klíčová slova: tomato ketchup * rheology * sensory characteristics
Kód oboru RIV: BK - Mechanika tekutin
Impakt faktor: 0.602, rok: 2009
Způsob publikování: Open access
Citováno: 3
--- MERT, B. Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products. JOURNAL OF FOOD ENGINEERING. ISSN 0260-8774, APR 2012, vol. 109, no. 3, p. 579-587. [WOS]
--- MANSOURIPOUR, S. - MIZANI, M. - RASOULI, S. - GERAMI, A. - SHARIFAN, A. Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup. In INTERNATIONAL JOURNAL OF FOOD PROPERTIES. ISSN 1094-2912, 2017, vol. 20, no. 1, p. 157-170. [WOS]
--- MERT, B. Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products. In JOURNAL OF FOOD ENGINEERING. ISSN 0260-8774, APR 2012, vol. 109, no. 3, p. 579-587. [WOS]
Trvalý link: http://hdl.handle.net/11104/0177697
Počet záznamů: 1